Macaroni

Ingredients

• 4 tomatoes
• 1 bunch spring onions
• 1 Zucchini
• 150 g celery stalks
• 150 g green asparagus
• 100 g Sugar snap peas
• Salt
• 6 tbsp Olive oil
• Basil
• 1 tbsp balsamic vinegar
• freshly ground pepper
• 500 g short macaroni
• 40 g Parmesan

Instructions

1. 1.

   Score the tomatoes crosswise, blanch in boiling water for 1 minute, drain, shock with cold water and peel. Quarter the tomatoes, remove seeds and cut into pieces. Trim and rinse spring onions, then finely chop. Rinse zucchini, trim and slice into short strips. Rinse celery stalks, trim and finely chop. Peel the lower third of asparagus spears, cut off ends generously and cut into bite‑size pieces. Rinse sugar snap peas, trim and cut smaller according to size.

2. 2.

   Bring plenty of salted water to a boil in a pot. Cook asparagus for 5 minutes, remove with a slotted spoon and shock in ice water. Blanch sugar snap peas in salted water for 1 minute, drain and shock in cold water. Drain asparagus and sugar snap peas.

3. 3.

   Heat olive oil in a large pan. Briefly sauté celery, zucchini strips and spring onions. Add tomatoes and cook briefly. Rinse basil (reserve some leaves for garnish), shake dry and finely chop. Add asparagus, sugar snap peas and basil to the pan, stir and heat while turning. Season with vinegar, salt and pepper.

4. 4.

   Cook macaroni in plenty of salted water according to package instructions until al dente. Drain and let stand. Toss with the vegetables. Grate parmesan over the top and sprinkle with basil leaves before serving.